french roast pork
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A recipe that I found years ago in: Guide To Travel in France and All Things French. The intro reads: "This recipe is good, and simple. I like making the gravy half way through like this to avoid some of the last minute panic.". I do need to mention that you should watch the roast for timing. Sometimes, I have found,that it will cook faster than at other times. I suspect that it has to do with the fat content in the meat and possibly the age of the pig although I nit sure if that's the case. Anyway do check as it can be a time variance of up to 45 mins over all.
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yield
6 serving(s)
prep time
30 Min
cook time
1 Hr 20 Min
method
Roast
Ingredients For french roast pork
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1(5 lb) pork rib roast
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2garlic cloves, thinly sliced
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1 1/2 tspsalt
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1/4 tspblack pepper
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1/2 cchopped onion
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1/2 cchopped carrot
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2parsley sprigs
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2 Tbspall-purpose flour
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1 Tbspsalt or to taste
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1/4 tspblack pepper
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1/4 cbutter or 1?4 cup margarine, melted
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chopped parsley
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2 cchicken stock
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3 lbmedium potatoes, pared and sliced thin
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1 cchopped onion
How To Make french roast pork
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1Preheat oven to 425 degrees F. Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
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2Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
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3Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
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4Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
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5Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
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6Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
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7Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.
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